| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Relishes |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Unripe mangoes |
| 1/3 |
c |
Light brown sugar |
| 1/4 |
ts |
Ground fennel |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Red pepper flakes |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Water |
| 1/4 |
c |
Raisins |
| 2 |
ts |
Cornstarch dissolved in |
| 2 |
tb |
Water |
| 2 |
ts |
Vegetable oil |
| 1/2 |
ts |
Yellow mustard seed, |
|
|
Crushed |
INSTRUCTIONS
Peel mangoes & cut in half. Remove pit & discard. Cut flesh into 1/4"
thick slices. Combine mango, sugar, fennel, cumin, pepper flakes,
salt, water & raisins in a saucepan & bring to a boil. Cook over med
heat, partly covered, for 6 minutes or until mango is soft &
translucent. Stir in cornstarch & continue cooking until chutney
thickens. Turn off heat. Heat the oil in a small skillet until hot.
Add mustard seeds. Let spice sizzle for 10 seconds then immediately
pour the entire contents of the pan over the chutney. Mix well &
serve warm, at room temperature, or chilled. Keeps for a day at room
temperature & 4 weeks refrigerated.
Note: This chutney can be made with ripe mangoes; just add a
tablespoon of lemon juice to cut the sweetness.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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